Bishop's Bread

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped nuts, such as pecans
1 cup chopped dates
1 cup sliced maraschino cherries
1 cup semisweet chocolate chips
4 large eggs, beaten
1 cup sugar
1 teaspoon vanilla extract

Heat oven to 325 degrees F. Grease and flour a 9 x 5 x 3-inch loaf pan.

Mix the dry ingredients. Add the nuts, dates, cherries and chocolate chips; toss lightly. Beat the eggs, sugar and vanilla extract. Stir into the dry ingredient and fruit mixture. Pour into prepared pan. Bake for 1 hour and 15 minutes, checking doneness with a wooden pick after 1 hour.

Turn bread out on a wire rack to cool.

When totally cooled, wrap well and store for 1 or 2 days before slicing.